San francisco rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| PAUL PRUHOMME | ||
| 2 | teaspoons | Salt |
| 2 | teaspoons | Dry mustard |
| 1½ | teaspoon | Dried cilantro leaves |
| 1 | teaspoon | White pepper |
| 1 | teaspoon | Dried sweet basil leaves |
| ¼ | cup | Peanut oil |
| 1 | cup | Converted long grain rice (uncooked) |
| 1 | cup | Spaghetti; uncooked in two-inch pieces |
| 2 | cups | Onions; chopped |
| ¾ | teaspoon | Ground ginger |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Onion powder |
| ½ | teaspoon | Garlic powder |
| 1 | cup | Celery; chopped |
| 2 | tablespoons | Unsalted butter |
| ¼ | cup | Sesame seeds |
| 2 | teaspoons | Fresh garlic; minced |
| ½ | cup | Fresh parsley; chopped |
| 3 | cups | Chicken stock |
Directions
SEASONING MIX
OTHER INGREDIENTS
Combine the seasoning mix ingredients thoroughly in a small bowl.
Makes 3 Tbl plus ¾ tsp. Heat the oil in a 12-inch skillet over high heat until very hot, about 4 minutes. Add the rice, spaghetti, onions, celery, butter, and 2 Tbl of the seasoning mix. Stir well and cook, shaking the pan and stirring occasionally, until the rice and spaghetti are golden brown, about 6 minutes. Add the sesame seeds and the remaining seasoning mix. Stir well and cook 2 minutes. Add the garlic and cook, stirring occasionally, until the rice and spaghetti are brown, about 3 to 5 minutes. Stir in the parsley and chicken stock, cover the skillet, and bring to a boil over high heat. Reduce the heat to low and simmer 12 minutes. Remove from the heat and let the skillet sit, covered, 8 minutes. This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.
Posted by Rita Taule, Prodigy ID# BTVC62A.